New Year's Day or Gantan is the most important day of celebration in Japan, and is usually the time that family gather together and celebrate with a special meal called Osechi Ryori.
I have been lucky enough to experience New Year celebrations in Japan on a number of occasions, but have to say I am not a huge fan of Osechi Ryori, it certainly is an acquired taste. Luckily DH is not that big on it either, so our usual celebratory feast is Chirashizushi, or 'scattered' sushi.
Our Chirashizushi this year was a team effort so I can't take all the credit, but here is the recipe.
Chirashizushi- Scattered Sushi
A selection of VERY fresh raw fish and seafood (try What a Catch in Christchurch)
(e.g tarakihi or groper, salmon, tuna, salmon roe etc.)
3 eggs
3 C short grain rice
60ml rice or grain vinegar
45g sugar
10g salt
Japanese nori
sugar snap peas chopped/ lemon wedges (optional)
To make the sushi-rice seasoning mix the vinegar, sugar and salt together until dissolved.
Cook the rice, and turn it out into a large bowl. Pour the seasoning over the rice a little at a time and mix with a cutting motion (this stops it from going gluggy), and at the same time (it helps to have an enthusiastic child or family member to help!) fan the rice to dissipate the steam. Your rice should look nice and glossy and taste a little bit sour and sweet.
Beat the eggs lightly and cook into thin omelettes in a frypan, remove from the pan and cool then cut into thin shreds.
Slice up your fresh seafood into the size you desire and cook the prawns in boiling water.
Once the rice is completely cool arrange the fish, prawns and egg on top of the rice.
Garnish with chopped up nori, snap peas and lemon wedges. Cover with a clean damp tea towel until you are ready to eat. Serve with wasabi and soy sauce.
Kakiage Soba- Tempura Soba
Traditionally on New Year's Eve in Japan (Omisoka) you are likely be at home chilling rather than out partying hard, and before the clock strikes midnight you have a yummy late night meal of hot soba noodles or 'year end' noodles (Toshi-koshi Soba) whilst reflecting on the year past and wishing for a happy year ahead. The long noodles are symbolic of a long life.
This year DH made this recipe, and because it's summer here he made the soba cold, but if you are in the Northern Hemisphere you might prefer to serve hot.
Why wait until next New Year's Eve...enjoy this recipe anytime!
Tempura batter mix
1 onion chopped finely
1 carrot chopped finely
1 spring onion
3 button mushrooms chopped finely
handful of shrimp/ small prawns
enough oil for deep frying
Mix the tempura batter according to packet instructions (you can find at most Asian supermarkets), and add the finely chopped vegetables and prawns. Once the oil is hot enough gently drop spoonfuls of the mix into the oil and cook until crispy. You can use combinations of different veggies if you like.
Soba Tsuyu (Soba Dipping Sauce)
4C dashi stock
1/4 C soy sauce
2T mirin
wasabi, chopped spring onion (optional)
Cook the soba noodles according to packet instructions (3 bundles will serve 3-4 people) and then plunge into cold water and drain. Serve with cold soba dipping sauce, and top with the Kakiage Tempura. Eat with chopped spring onions or a bit of wasabi for extra kapow!
Wishing you all the very best for a happy and prosperous 2015 :)
